Recipe Vanilla slice with honeycomb crunch : Easy, Special and Delicious
Recipe Vanilla slice with honeycomb crunch : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Vanilla slice with honeycomb crunch. This Recipe Vanilla slice with honeycomb crunch : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Vanilla slice with honeycomb crunch was necessary 30m, cook 50m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Vanilla slice with honeycomb crunch
Layers of flaky, buttery pastry, creamy custard filling with toffee macadamias, honeycomb and caramel on top - who could resist?
![Vanilla slice with honeycomb crunch]( "Vanilla slice with honeycomb crunch")
Thank you for reading this Recipe Vanilla slice with honeycomb crunch : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Vanilla slice with honeycomb crunch with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Vanilla slice with honeycomb crunch. This Recipe Vanilla slice with honeycomb crunch : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Vanilla slice with honeycomb crunch was necessary 30m, cook 50m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Vanilla slice with honeycomb crunch
Layers of flaky, buttery pastry, creamy custard filling with toffee macadamias, honeycomb and caramel on top - who could resist?
13 Ingredients
2 sheets good-quality frozen butter puff pastry, just thawed (see tip)
375ml (1 1/2 cups) pouring cream
170g (3/4 cup) caster sugar
1 tsp vanilla extract
40g unsalted butter
375ml (1 1/2 cups) milk
35g (1/4 cup) cornflour
6 egg yolks
Pistachio honeycomb, to decorate
Toffee macadamias, to decorate
Honey, to drizzle
Caramel sauce
140g (2/3 cup) caster sugar
80ml (1/3 cup) pouring cream
Select all ingredients
8 Method Steps
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Place 1 pastry sheet on prepared tray. Top the pastry with another sheet of baking paper and another baking tray on top. Bake for 15 minutes or until golden and cooked through. Set aside to cool completely. Repeat with remaining pastry sheet.
Line the base and sides of a 22cm square cake pan with baking paper, allowing the paper to overhang 2cm above the sides. Place 1 pastry sheet in base of prepared pan, trimming to fit.
Place the cream, sugar, vanilla, butter and 250ml (1 cup) milk in a large saucepan. Heat over medium heat until the mixture almost comes to the boil. Remove from heat.
Combine cornflour, egg yolks and remaining milk in a jug. Gradually whisk the egg mixture into the cream mixture until well combined. Return the mixture to medium-low heat and cook, stirring constantly, for 5-10 minutes or until the custard thickens and comes to the boil. Spoon the hot custard over the pastry and smooth the surface. Top with the remaining pastry sheet, trimming to fit. Cover and place in the fridge for 4 hours or overnight to set.
To make the caramel sauce, stir the sugar and 80ml (1/3 cup) water in a saucepan over low heat until the sugar dissolves. Simmer for 8 minutes or until golden. Reduce the heat to low and carefully whisk in the cream until combined. (Be careful it doesn’t split.)
To make the pistachio honeycomb. Place 335g (1 1/2 cups) white sugar, 60ml (1/4cup) glucose syrup, 2 tbs golden syrup and 125ml (1/2 cup) water in a large saucepan over low heat. Cook, stirring, for 5-8 minutes or until sugar dissolves. Increase heat to high. Bring to boil. Cook, without stirring, for 5-7 minutes or until hard crack stage (153C) on a cook’s thermometer and just colouring around edge. Remove from heat. Let bubbles subside. Stir in 2 tsp sifted bicarb with wooden spoon. Pour the mixture into a baking paper-lined roasting pan with paper overhanging the sides. Quickly scatter over 55g (1/3 cup) coarsely chopped pistachio kernels then set aside to cool completely.
To make the toffee macadamias. Line a large baking tray with baking paper then place a wire rack over the tray. Individually pierce 145g (1 cup) whole macadamias with toothpicks. Place 215g (1 cup) caster sugar and 60ml (1/4 cup) water in a saucepan over low heat. Stir to dissolve. Brush down side with wet pastry brush to stop crystals forming. Increase heat to medium. Cook, without stirring, until golden. Holding toothpick, dip macadamia into toffee. Turn to coat, allowing excess to drip off. Once the drip of toffee creates a thin string, insert toothpick through rack so it hangs over edge, allowing excess to drip down onto paper.
Coarsely chop the pistachio honeycomb. Cut the vanilla slice into 12 pieces. Top with the chopped honeycomb and toffee macadamias. Drizzle over the caramel sauce and honey to serve.
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Thank you for reading this Recipe Vanilla slice with honeycomb crunch : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Vanilla slice with honeycomb crunch with your social media like IG, FB and WhatsApp.
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